Zuppa Toscana Soup {Olive Garden Copycat Recipe}

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Zuppa Toscana Soup {Olive Garden Copycat Recipe}
By cookingclassy.com

This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!

Prep time: 00:15
Cook time: 00:35
Total time: 00:50

Yield: 6 Servings

Ingredients:
2 tsp olive oil
1 lb Italian Sausage (casings removed if necessary)
4 oz bacon (about 4 slices), diced into small pieces*
1 cup chopped yellow onion (about 1 small onion)
3 (14.5 oz) cans low-sodium chicken broth
2 cups water
1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
1 1/2 tsp granulated sugar
1/2 tsp fennel seeds, crushed (optional)
etc


Instructions:

Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.

Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.

Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.

For Full Instruction: cookingclassy.com

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